Tuesday, March 10, 2015

Zoodle Pesto Pasta with Chicken

Ok so Dave and I ate awful this weekend, even though we got our workout on, we still had ice cream and cake on Sunday. Oh and Friday night we had steaks and cake...and Saturday was a disaster as well.  So needless to say, I was needing some veggies yesterday!  I am not sure if you have ever made Zoodles but they are Zucchini in Noodle form.  I replace them for spaghetti!

I totally made this recipe up and was super impressed with how it turned out!


2 Boneless Chicken Breasts
10-12 Cherry Tomatoes
1 T Olive Oil
Italian Spices- I used the dipping spices that you usually put in Olive Oil for bread dipping, but just regular Italian Spice would work fine.
Salt and Pepper

Preheat Oven to 375.  Drizzle Olive Oil in a glass pan.  Place chicken on top.  Season chicken on both sides with Italian Spices, salt and pepper.  Add tomatoes whole.  Bake Chicken until cooked through, mine took about 25 minutes.  Shred chicken.  I like to do this in my Kitchen Aide mixer with the white paddle.  It is almost like magic, how great and quickly it shreds chicken. 

3 Medium Zucchini
1 T Olive Oil
2 t salt
2 T Pesto

Julianne zucchini with a mandolin or you can use a sprializer.  Sprinkle salt over zucchini in a colander so some of the water releases from the zucchini.   I am jealous if you have one of those. Place skillet over medium-high heat and add olive oil.  Add zucchini and saute for 2-3 minutes, until zucchini is hot but not mushy.  

Add Chicken, Tomatoes and Zoodles to a large bowl and stir in pesto until well coated.  Serve immediately with fresh shredded parmesan cheese.  

Here is a great blog article all about Zoodles and the perfect way to make them!

Have a great day!!

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